Munich White Sausage Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 sausages (white sausages), cooked
- 0.5 ½ glass onion (s) (pearl onions) and a red onion
- 2 tablespoon vinegar (apple cider vinegar or brandy vinegar)
- some mustard, sweeter or medium hot
- some oil (sunflower oil)
- 1 bunch chives or spring onions, finely chopped
- Salt and pepper, whiter from the mill
- 1 pickle (s) (pickled cucumber or pickle), diced
- some radishes
- 1 egg (s), hard-boiled, chopped
Print Recipe
Pin Recipe Instructions
- Not all veal sausages are always eaten, that`s how they taste the next day.
- Remove the skin from the white sausages and cut the sausages into slices.
- Halve the pearl onions and finely dice the red onion. Add the apple cider vinegar, a little oil, a little water and a little stock of the pearl onions, mix with the mustard and chives and season with salt and pepper.
- Mix in the veal sausages, radishes and chopped egg. Let it steep in the refrigerator for half an hour.
- A buttered pretzel or good farmer`s bread goes well with it.
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